A beautifully designed and photographed book with every pasta recipe worth knowing, distilled into the elemental categories of Green, White and Red. All chapters begin with the most basic (and arguably best) recipe for each colour – pesto for Green, in bianco for White, tomato for Red – then offer multiple riffs on the theme.

Neatly aligned with the tricolore of the Italian flag, the book is divided into three chapters with recipes including:

Green
Pesto Genovese, Pistachio pesto & courgettes, Peperonata, and Broccoli, cream & capers
White
Aglio, olio & peperoncino, Brown butter & sage, Carbonara, and Mushroom, sausage & cream
Red
Raw tomato sauce, Brown crab & cherry tomato, Aubergine meatballs, and Ragu Napoletano

With an appendix guiding you through all the pasta shapes and Jacob’s witty, irreverent writing throughout, Pasta Tricolore is a playful and truly original take on this mainstay of home cooking.